Preheat oven to 350 degrees.
- 2 blocks of cream cheese (8 oz. each), softened
- 2 eggs
- 1/2 tsp. vanilla
- 3/4 cup sweetening material: (for low carb, I use either all Splenda, or I like mix half Splenda and half erythritol — using 3/8 cup of each)
(for non low carb, you could use 3/4 sugar. Suit yourself.)
Allow your cream cheese to soften. (This is crucial!) Beat the eggs and the sweetener. Add the vanilla. Beat in the cream cheese at medium speed until smooth. Pour into the mini-cheesecake pan. Bake in a preheated oven for approximately 20 minutes.
I decided I would use some crust for some of them. For the first batch, I ground up some low carb cherry granola and mixed it with a little melted butter. For another set, I mixed ground pecans, a little Carbquik, and a little melted butter. (If I did it again, I would add a little Splenda to the pecan mixture.)
I pressed the granola mixture into the bottom of four of the little rounds, the pecan mixture into four of the little rounds, and I baked just the crusts for about 10 minutes. After they cooled, I put the cheesecake filling on top, then baked. I left four without crust. I’m not sure the crust was worth the extra work, but it’s an option, if you feel you need something on bottom.